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Epicurious

Slow-Baked Spareribs with Mango-Chutney Marinade

4.1

(20)

Image may contain Ribs Food and Pork
Slow-Baked Spareribs with Mango-Chutney MarinadeMark Thomas

Begin preparing the ribs one day ahead so that they can marinate overnight.

Recipe information

  • Yield

    Makes 4 servings

Ingredients

2 racks pork spareribs (about 6 1/2 pounds)
1 cup dry Sherry
1/2 cup soy sauce
1/4 cup oriental sesame oil
1/4 cup mango chutney
2 tablespoons honey
2 green onions, finely chopped
1 tablespoon finely chopped peeled fresh ginger
4 large garlic cloves, minced
1 teaspoon cayenne pepper

Preparation

  1. Step 1

    Arrange rib racks in large roasting pan. Whisk all remaining ingredients in bowl. Pour marinade over ribs, turning to coat. Cover; chill overnight, turning ribs once.

    Step 2

    Position 1 oven rack in top third of oven and 1 rack in bottom third of oven; preheat to 300°F. Drain ribs; reserve marinade. Transfer marinade to saucepan; bring to boil. Remove from heat. Place each rack of ribs on large rimmed baking sheet. Place 1 baking sheet on each rack in oven. Bake ribs until tender, basting with 1/4 cup marinade every 20 minutes and covering edges of ribs with strips of foil to protect from burning if necessary, about 3 hours total. Cut between bones to separate ribs. Transfer to platter; serve.

TagsRibsPork RibPorkMeatSpare RibMainDinnerDairy FreeWeeknight MealsRoastBon Appétit
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